Cinnamon ice cream...what a perfect accompaniment for a fall dessert. Warm apple pie, pumpkin pie, pecan pie. Try replacing old stand-bys like vanilla ice cream or whipped cream with this cinnamon ice cream. You'll be pleasantly surprised. When I make homemade ice cream and taste the pure goodness of milk and cream, sugar and eggs, free of ingredients whose names I can't pronounce in store-bought ice cream, I wonder why I don't always make homemade ice cream. It's that easy. What makes this recipe, adapted from David Lebovitz's book Perfect Scoop, especially delicious is the steeping of 10 cinnamon sticks in whole milk and cream for several hours. Try this for Thanksgiving and be thankful.
1 cup whole milk
¾ cup sugar
pinch of salt
10 3-inch cinnamon sticks, broken up
2 cups heavy cream, split in half
5 large egg yolks
Warm the milk, sugar, salt, cinnamon sticks and 1 cup of the cream in a medium saucepan. Once warm, cover and remove from heat. Let the mixture steep, infusing the cinnamon, at room temperature for 1-2 hours.
Briefly rewarm the cinnamon-infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard them.
Pour the remaining cup of cream into a large bowl. Set a mesh strainer atop the bowl.
In a separate bowl of medium size, whisk together the egg yolks. Slowly pour the rewarmed milk and cream mixture into the egg yolks, whisking constantly. Take this custard mixture and put it back in the saucepan on the stove.
Stir the custard over medium heat with a heat-proof spatula, making sure to scrape the bottom as you stir, until the custard thickens and coats the spatula.
Pour the custard mixture through the strainer set over the large bowl with the cream. Stir over an ice bath until cool.
Chill in your refrigerator. When cold, freeze in your ice cream maker according to the manufacturer’s directions.
When serving, sprinkle with your cinnamon/sugar mixture and give thanks.